Southern Style Georgia Pecan Pie

1
  • Serves 8
  • Prep time: 20 min., Cooking time: 50 min.
  • Georgia Pecan Commission
Ingredients:
  • 3 eggs
  • 1 cup dark corn syrup
  • 3/4 cup sugar
  • 4 tablespoons butter or margarine, melted and cooled
  • 1-1/2 tablespoons bourbon
  • 1 cup semisweet chocolate chips
  • 1 cup coarsely chopped Georgia pecans
  • 1 9-inch unbaked pie crust
Directions:

Preheat oven to 350 degrees F.

Place eggs in a medium mixing bowl and whisk lightly. Add corn syrup, sugar and melted butter. Stir with a wooden spoon to combine well. Stir in bourbon, chocolate chips and pecans.

Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack.

Basic Pie Crust

Ingredients:
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 3 tablespoons ice water
Directions:

Makes 1 9-inch pie crust

Prep time: 10 minutes Chilling time: 2 hours

In mixing bowl, combine flour, sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out.

To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8-inch thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe.

Note: You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball.

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